Baked Crispy Eggplant Rounds

1) Toss the eggplant with some sea salt, and place in a colander over the sink for about 30 minutes. The salt will help remove moisture from the eggplant. Dry the eggplant rounds by patting with a paper napkin or towel to remove any moisture released. 2) Preheat the oven to 425 degrees. Line a baking sheet with parchment paper . 3) Add some of the breadcrumbs into a bowl for coating. Add more as needed after you start breading the eggplant rounds (the reason for starting out with the minimum needed is so if the breadcrumbs end up clump due to the batter then you may need to replace them entirely with fresh breadcrumbs). 4) In another medium bowl , combine all the ingredients for the Batter in the order listed and whisk until completely mixed. 5) Dredge each eggplant round into the batter to coat thoroughly on both sides and then into the breadcrumbs on both sides and edges. Place the breaded eggplant rounds on the parchment lined baking sheet. Note: Keep the whisk handy so that you can quickly whisk the batter mixture when needed if you feel like the contents of the batter start to settle (this will probably happen after prepping 2-3 eggp 6) Once all the eggplant rounds are breaded and placed in a single layer on the baking sheet, sprinkle some sea salt and freshly ground black pepper, and bake them in the oven for a total of 20-25 minutes, flipping half way through so that they bake for 10-12 minutes on each side or until lightly golden brown and crispy on both sides. 7) Enjoy them with a side of some vegan cucumber ranch or chipotle aioli . You can also combine them with my Garlic Basil Vegan Ricotta and your favorite marinara sauce for eggplant stacks.